Entrees Soups & Salads Gluten-Free Instantpot/Pressure Cooker

Instant Pot Chicken & Rice Soup

This whole-grain chicken & rice soup is good for your soul AND your busy schedule! Simply toss Organic Black Pearl Rice into an Instant Pot with seasonal veggies, savory broth, and chicken breasts. Then pressure cook on high for 15 minutes, shred the chicken before serving, and let this soup warm you from within…

Minutes

Servings

cup

260

Calories

Ingredients

1

cup

Organic Black Pearl Rice suggested substitutions
4

cups

chicken stock
4

cups

chicken bone broth
1

lb

chicken breast (2 large chicken breasts)
2

cups

lacinato kale, destemmed, thinly sliced
2

cups

butternut squash, large cubes
1

cups

cremini mushrooms, quartered
1

cups

sweet onion, large diced
5

sprigs thyme, whole
2

sage leaves, whole
1

bay leaf
2

tbsp

butter, unsalted
1

tbsp

garlic, minced
Sea salt to taste

Nutrition Facts

Serving Size: 1 cup

Serves: 10

Amount Per Serving
Calories:		260
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 3.5g
	Trans Fat: 0g
Cholesterol: 60mg		20%
Sodium: 930mg		40%
Total Carbohydrate: 20g		7%
	Dietary Fiber: 2g	7%
	Sugars: 2g	4%
Protein: 27g		54%

Instructions

Add all ingredients to Instant Pot. Make sure all ingredients are submerged in the chicken stock.
Pressure cook the soup: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 15 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
Remove chicken and dice or shred. Return chicken to the Instant Pot. Remove thyme sprigs, sage leaves, and bay leaf.
Carefully open the lid and ladle into desired bowls. Enjoy!